Mixed Antipasto
Ingredients
- 100 gBresaola (thinly sliced)
- 100 gCoppa (thinly sliced)
- 100 gPork pistachio mortadella (very thinly sliced)
- 250 gBuffalo milk mozzarella ("di bufala") (drained)
- 150 gGorgonzola cheese (crumbled)
- 4 pcArtichoke (trimmed hearts)
- 200 gButton mushroom (sliced)
- 1 pcRed bell pepper (in strips)
- 50 gBlack olive (whole)
- 50 gGreen olive (whole)
- 50 mlExtra virgin olive oil
- 20 mlBalsamic vinegar
- 1 pcBasil (fresh bunch)
- 50 gEruca sativa (washed)
- 100 gGrissini plain (without sesame)
- 80 gSun-dried tomatoes in oil (drained and cut into pieces)
Method
Translucent slices of cured meats that melt on the palate, contrasting with the crunch of breadsticks. The mozzarella releases its milk at the first touch of the fork under a stream of deep green olive oil.
- 1
Cut the artichokes into quarters and the mushrooms into thick slices. Cut the pepper into strips. Sauté the artichokes and peppers for 5 minutes in a pan with a little oil until they are tender but still firm to the bite.
- 2
In a bowl, mix the cooled vegetables with olive oil, balsamic vinegar, and chopped basil. Let rest so the flavors penetrate the vegetables.
- 3
Ruffle the bresaola, coppa, and mortadella to add volume to the platter. The slices should be arranged in an airy manner for easy tasting.
- 4
Tear the mozzarella by hand in the center of the dish. Arrange the marinated vegetables, gorgonzola pieces, olives, sun-dried tomatoes, and arugula all around. Serve with the dry breadsticks.
Frequently asked questions
How do you get this dish right?
- Take the cured meats out of the fridge 15 minutes before serving so the fat softens and releases its aromas.
- Never cut mozzarella with a knife; tear it by hand so its texture remains fibrous and catches the oil better.
How long does this dish keep?
Consume immediately. Marinated vegetables keep for 48 hours in the fridge in their oil, but cured meats oxidize quickly once plated.
